Birthday Part 3: Tres Leches Cake

There are people who don't eat chocolate. I know this is hard to understand, but it's true. Maybe it gives them headaches, maybe it's just not their favorite flavor, whatever. Clearly, I love chocolate and I use it in most of my desserts. However, I do try to be accommodating to the people who might enjoy something else. The something else in this case is the divine vanilla treat known as Tres Leches Cake. It is a Mexican dessert that features a yellow cake soaked in three milks and topped with whipped cream instead of frosting. The cake achieves the delicious sogginess of dipping a cookie in a glass of milk, or dipping a donut in coffee. I used the Pioneer Woman's recipe, linked above.

Cake: baked, cooled, and removed from pan 

Action shot! 

Cake hanging out in a milk bath.

Mmmmm, whipped cream

All frosted 

Finished!

I was slightly disappointed in this cake: it wasn't wet enough. This probably could have been fixed by poking holes in the cake before pouring the milk mixture on, or letting it soak overnight instead of just for a few  hours.

(The best Tres Leches is found at Cafe Latte, where they feature original vanilla, chocolate, and salted caramel versions. All three are amazing.)

Birthday Part 2: Ice Cream Cake

When I was in college, I usually took WinTerm classes during January. This meant my birthday tended to be a little lonely since very few people were around. One year, I got a message from a friend asking me what kind of candy bar I liked best. A few hours later, she showed up at my dorm room with an ice cream cake filled with Snickers bars! I was delighted. I loved the idea of an ice cream cake made in a springform pan, filled with whatever you desired.

With this lovely memory in mind, I decided to make an ice cream cake for my birthday this year. My favorite kitchen toy is my ice cream maker, and I love any excuse to use it. (If you don't have an ice cream maker, get one. If you have one, go buy The Perfect Scoop. You can thank me later.) Almost the entire cake, with the exception of some brownies for the topping, was made from scratch because that's how I roll.

It is just one wafer-thin little cookie...

I started with a chocolate cookie crust. Because I don't do anything halfway, I made my own chocolate wafer cookies. Madeline sent me the recipe for chocolate wafer cookies years ago, and I finally got around to making them. My goodness, I don't know why I haven't made these before! So very delicious. They're a perfect balance of sweet and  chocolate and crispy. They make excellent cookie crusts, you can use them to make ice cream sandwiches or ice box cakes, or you can eat them on their own. I also crumbed up some cookies to go between the ice cream layers.

 I made ganache for the filling between the layers. I was worried that it would be too hard after being in the freezer, but it was just as soft as the filling in a DQ cake.

 The bottom layer of the cake was chocolate ice cream. The recipe called for cocoa powder and baker's chocolate, which resulted in a rich dark chocolate ice cream. It was a little strange because I'm used to ice cream being more of a milk chocolate flavor, but this worked really well in combination with the peanut butter ice cream and all the other goodies. I don't think I'd like to eat this ice cream on it's own, but it's fantastic for pairing with something a little sweeter.

Cookies & ganache added to bottom layer

The completed ice cream cake

The top layer was peanut butter ice cream, a crowd favorite. I topped the cake with brownie chunks an a drizzle of ganache. The final product was impressive to look at and delicious to eat. Preparation took a few days because I had to re-freeze the ice cream maker bowl, but it was well worth the wait.

The devoured cake!

Birthday Part 1: Mexican Chocolate Cupcakes

One of the most delicious flavor combinations known to mankind is the addition of cinnamon and chili to chocolate. It creates amazing subtle layers of flavor - sweet and spicy and wonderful. I felt this would be an appropriate dessert to serve at a chili cook-off. 

I started with the old favorite - Black Magic Chocolate Cake. 

 I used the Wilton basic butter cream frosting recipe. I used 1 part butter to 3 parts shortening.

Hi, Copernicus!

 I added 1 tablespoon of cinnamon and 1 teaspoon of chipotle powder. After mixing in the powdered sugar, I ended up sprinkling in some more of each as the sweetness started to overpower the spices. Next time, I'd do 2 tablespoons of chipotle.

 I used 3/4 cup of tasty tasty cocoa powder. This was only half of what the recipe called for and it still ended up being extremely chocolatey.

 The end result was fantastic - a rich chocolate butter cream with just the slightest hint of heat, and a lovely mellow cinnamon note.

These cupcakes were lumpy, so they were sacrificed to my tummy.